PT - JOURNAL ARTICLE AU - V. Litchev TI - Influence of Oxidation Processes on the Development of the Taste and Flavor of Wine Distillates AID - 10.5344/ajev.1989.40.1.31 DP - 1989 Jan 01 TA - American Journal of Enology and Viticulture PG - 31--35 VI - 40 IP - 1 4099 - http://www.ajevonline.org/content/40/1/31.short 4100 - http://www.ajevonline.org/content/40/1/31.full SO - Am J Enol Vitic.1989 Jan 01; 40 AB - The role of oxidation in the development of the taste and flavor of wine distillates during barrel aging is revealed. A non-enzymatic oxidation of the extracted oak wood lignin and its conversion into aromatic aldehydes via radicals is proposed. An increase in the concentration of the components forming the flavor of wine distillates during maturation is reported.